Tuesday, December 10, 2013

Buttery almond meltaways

Tis' the season for all things sweet, buttery, jam filled and delicious.... Am I right?
I was stuck at home this afternoon and decided to try a new recipe. I found it in a 2007 Betty Crocker Christmas cookie magazine.
Such simple ingredients took only a few minutes to mix together, and in no time at all the smell of thumbprint cookies baking on a cold winter's day filled the air.
This is a really fun recipe to make with your kids, as you can have them stamp their tiny thumbs into the cookies to make room for the sweet jam filling.
Have a lovely day!
1 cup butter, softened
1/2 cup powdered sugar
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts (almonds, pistachios, or walnuts)
1 small jar of your favorite flavored jam (I used sugar free strawberry, and peach mango orange)
2 tablespoons powdered sugar (for garnish)
Mix together butter and powdered sugar. Stir in flour, salt, vanilla and nuts.
Shape dough into 11/4 inch balls about 1 inch apart on a baking sheet.
Press your thumb three-quarters of the way down into the dough, to make an indentation for the jam.
Bake the cookies 15-17 minutes (until set, but not yet browned)
Remove cookies onto a cooling rack, and re-press thumb prints as they have puffed up a bit.
Cool completely, then add jam filling to the centers.
Sprinkle with powdered sugar over jam filled centers.
Makes about 2 dozen
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